Classic Galette des Rois
This traditional French almond frangipane tart, known as the King's Cake, is a delightful pastry typically enjoyed during Epiphany. It features a rich, creamy almond filling encased in flaky puff pastry, often hiding a small 'fève' or charm inside.
Una recepta original de Forkin
- Temps total
- 3 h 10 min
- Racions
- 8
- Dificultat
- Mitjana
- Per ració
- 638 kcal
Informació sobre al·lèrgens: pot contenir ous, En:Nuts, gluten, llet, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 2 upuff pastry, round, store-bought
- 1 uGalette des Rois Baking Charm (Fève), oven-safe charm(opcional)
frangipane
- 125 gunsalted butter, softened
- 125 ggranulated sugar
- 125 galmond flour
- 2 uegg, large
- 0,5 ctalmond extract
- 1 csrum(opcional)
egg wash
- 1 uegg yolk
- 1 csmilk
Estris
pastry brush · wire rack · baking sheet · mixing bowl · parchment paper · knife · whisk
Elaboració
Pas a pas
- 1
Prepare the frangipane filling: in a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Uns 5 min
- 2
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Uns 2 min
- 3
Stir in the almond flour, almond extract, and optional rum until just combined. Cover the frangipane and refrigerate for at least 30 minutes to firm up.
Uns 2 min
Nota de cuina: Chilling the frangipane makes it easier to spread.
- 4
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Uns 10 min
- 5
Unroll one sheet of puff pastry onto the prepared baking sheet. If using a fève, place it somewhere on this pastry circle, ensuring it's not too close to the edge.
Uns 1 min
Nota de cuina: Make sure to warn guests about the fève before serving!
- 6
Evenly spread the chilled frangipane over the puff pastry, leaving a 2 cm (1 inch) border around the edge.
Uns 3 min
- 7
Brush the exposed pastry border with a little water.
Uns 1 min
- 8
Carefully place the second sheet of puff pastry over the frangipane filling, aligning the edges.
Uns 1 min
- 9
Gently press down the edges of the two pastry sheets to seal them, then crimp with a fork to create a decorative edge.
Uns 2 min
Nota de cuina: Ensure a good seal to prevent the frangipane from leaking out during baking.
- 10
In a small bowl, whisk together the egg yolk and milk for the egg wash.
Uns 1 min
- 11
Brush the top of the galette generously with the egg wash. Avoid letting the egg wash drip down the sides, as this can inhibit the pastry from rising.
Uns 2 min
- 12
Using a sharp knife, score a decorative pattern on the top of the galette without cutting all the way through the pastry.
Uns 2 min
Nota de cuina: Common patterns include spirals or criss-cross lines.
- 13
Cut a small vent hole in the center of the galette to allow steam to escape during baking.
Uns 1 min
- 14
Bake for 35-40 minutes, or until the pastry is golden brown and puffed, and the filling is set.
Uns 40 min
Nota de cuina: If the top browns too quickly, you can loosely tent it with aluminum foil.
- 15
Remove from the oven and let cool completely on a wire rack before serving.
Uns 2 h
Nota de cuina: The galette is best enjoyed at room temperature.
Per ració
Nutrició
- Calories
- 637,9kcal
- Proteïnes
- 9,8g
- Hidrats de carboni
- 47,2g
- Greixos
- 46,2g
- Fibra
- 2,8g
- Sucre
- 17,9g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover galette des rois at room temperature, covered, for up to 2 days.
To refresh, warm gently in a preheated oven at 150°C (300°F) for 5-10 minutes.